01 / ABOUT THE PLACE
About this place
Just off the main avenue in Nishi-Takenotsuka, Ryozanpaku prepares its staple ramen across a choice of 3 broth bases: soy sauce, miso, and salt. The shoyu bowl is brewed mild, allowing gentle dashi notes to unfold beneath a light sheen of surface oil that adds richness while remaining easy to finish. It is paired with straight, firm noodles supplied by Asakusa Kaikarou that carry the broth well and offer a satisfying chew. Diners can also opt for tsukemen dipped into a tangy, sweet-and-savory soup, or a tantanmen built around gently spicy miso.
Tender pork cuts and izakaya-style sides
The restaurant's signature pork cheek, served in the flagship Ryozanpaku Ramen and as standalone plates, is a limited-quantity cut prized for its tender texture. Other options include green onion char siu ramen piled high with melt-in-the-mouth pork, alongside side dishes like pork cheek platters, generous char siu plates, and gyoza. Ordering a plate of pork with a beer, sour, or highball makes for a relaxed way to settle in before the noodles arrive.
Broth-finished rice dishes and late-night hours
Once the noodles are finished, remaining broth can be repurposed into satisfying rice dishes such as zosui or cheese risotto. Operating hours vary depending on the day of the week, but the kitchen caters regularly to late-night and early-morning diners. Inside, counter seats surround a few small tables; payment is cash only, and reservations are not accepted, keeping visits casual and spontaneous.
